You like easy, right? Me too, and that’s why I’m here for you today with a fantastic three ingredient meal to make your Monday a little easier. This recipe for Pesto Chicken could not be more simple to put together and it’s crazy tasty despite that very small amount of effort. It’s a close cousin to my favorite Salsa Chicken recipe in preparation style, but the flavor is completely different.
I like to serve it with mashed potatoes and a green veggie. This time I had broccoli on hand, but I also really like it with steamed sugar snap peas. We usually also have some kind of bread or roll to go with it too, because we are carb addicts. We pretty much have some kind of bread, roll, or biscuit with every meal. Except for the meals that are a pretty carby all by themselves, like pancakes or sandwiches. Pasta is excluded, though. We have bread with pasta dishes even though pasta is the king of carbs.
That’s my confession for the day. Please don’t judge me and my carbs.
If you love pesto, you should also check out this creamy, delicious Pesto Tortellini.
- 2 thinly sliced chicken breasts
- 2 Tbsp pesto
- 1/3 cup shredded mozzarella
Preheat oven to 350ºF. Lightly coat the bottom of a small baking dish with cooking spray and place chicken breasts inside.
Spread 1 tablespoon of pesto over each chicken breast and let the chicken rest and marinate in the pesto for a few minutes while the oven heats.
When the oven is hot, bake the chicken uncovered for 25 minutes.
Remove from oven and sprinkle 1/3 cup mozzarella cheese over top and return to the oven for 5 more minutes.
Note: this recipe is written for two because that’s all my family needs at a time right now, but it’s super duper simple to double, triple, or quadruple it. The only thing you need to change is maybe adding a little more cook time to account for more chicken in the pan.